| [1] |
LÜ Siyi, LU Qi, PAN Siyi.
Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin
[J]. FOOD SCIENCE, 2021, 42(8): 1-9.
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| [2] |
CHEN Shujun, ZHENG Jie.
Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion
[J]. FOOD SCIENCE, 2021, 42(7): 90-97.
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| [3] |
WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang.
Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying
[J]. FOOD SCIENCE, 2021, 42(7): 113-119.
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| [4] |
WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua.
Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch
[J]. FOOD SCIENCE, 2021, 42(6): 53-60.
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| [5] |
LUO Kun, CAO Weichao, MA Zilin, WU Meng, Omedi Jacob OJOBI, ZHENG Jianxian, HUANG Weining, LI Ning, Filip ARNAUT.
Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
[J]. FOOD SCIENCE, 2021, 42(6): 111-117.
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| [6] |
LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong.
Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(3): 143-149.
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| [7] |
ZHU Qiaomei, YU Xiaowen, CHEN Haitao, YIN Lijun.
Effect of Corn Fiber Gum-Whey Protein Isolate Maillard Conjugates on the Stability and in Vitro Digestibility of Curcumin-Loaded Emulsions
[J]. FOOD SCIENCE, 2021, 42(15): 10-18.
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| [8] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
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| [9] |
QIN Renbing, WANG Shujun, XIANG Fengjuan, WANG Shuo.
Changes in the Structure and in Vitro Enzymatic Digestibility of Starch-Lipid Complexes after Autoclaving Treatment
[J]. FOOD SCIENCE, 2021, 42(1): 47-51.
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| [10] |
ZHANG Ze, ZHAO Di, NIAN Yingqun, ZHOU Guanghong, LI Chunbao.
Effects of Sous-Vide on the Eating Quality and Protein Digestibility of Braised Pork in Brown Sauce
[J]. FOOD SCIENCE, 2021, 42(1): 93-100.
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| [11] |
TANG Chenpeng, Lü Feng, WANG Ronglin.
Structural Characterization and Hypoglycemic Activity in Vitro of Ulva pertusa Polysaccharides-Zinc Complex
[J]. FOOD SCIENCE, 2020, 41(7): 52-58.
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| [12] |
RAO Yanyan, SANG Ying, TANG Linlin, CHEN Sirui, FENG Jianwen, FU Maorun, LIU Yamin, WANG Jinling.
Dynamic Changes in Aroma, Functional Components and Hypoglycemic Effect in Vitro of Red Raspberry Wine during Fermentation
[J]. FOOD SCIENCE, 2020, 41(6): 222-230.
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| [13] |
CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang.
Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu
[J]. FOOD SCIENCE, 2020, 41(5): 23-30.
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| [14] |
WANG Rui, ZHANG Diya, LI Ye, SU Xiurong.
Identification of Dominant Peptides from Hydrolyzed Tuna Dark Muscle and Their Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities
[J]. FOOD SCIENCE, 2020, 41(23): 91-99.
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| [15] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
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